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Ingredients
Serves: 12

1 medium onion, chopped

3 cloves garlic, finely chopped

4 tablespoons olive oil

450g fresh chorizo sausage, casing removed, broken into large chunks

2 (410g) tins kidney beans, drained

1 (410g) tin chick peas, drained

5 Maris Piper potatoes, cubed

2 pork chops

salt and pepper

3 tablespoons Pimenta Moida (Portuguese hot chopped peppers)

1 (200g) bag kale, washed, dried and finely sliced

1/2 head savoy cabbage, finely sliced

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MethodPrep:10min › Cook:35min › Ready in:45min

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in chorizo, beans and potatoes and then add pork chops to the pot. Season with salt and pepper, then add enough water to the pan to cover all of the ingredients. Bring to the boil, then reduce heat and simmer until potatoes are tender.

Once potatoes are tender, taste soup. Add Pimenta Moida and more salt and pepper, if required. Stir in kale and cabbage and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup is too thick, I like this soup on the brothy side.

Ingredients

Pimenta Moida or jarred pimentos are available in some speciality stores. If these are unavailable, substitute in fresh chillies or crushed chillies to taste.

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Reviews & ratingsAverage global rating:

(46)

Reviews in English (31)

A

by Anabela

148

I modified this quite a bit as I am Portuguese born and raised in New Bedford, MA. I chopped 2 med. onions and minced 5 garlic cloves. I put those two ingredients in a large stock pot over 3T heated Olive Oil for about 7 minutes, stirring occasionally. I cubed 5 large Idaho potatoes, de-skinned and washed, I let them sit to dry out for a minute while I prepared 8 cups of buillion beef broth in a 2 quart saucepan. I added sliced Portuguese Gaspars Chourico sliced ab. 1 inch each, then chopped in quarters. Mixed that over the onion/garlic mixture for about 10minutes. Then, to this onion/garlic/oil/chourico mixture I added 1 can Red Kidney Beans, 1 can no salt diced tomatoes, 1/2t koarse salt, 1/2t black pepper. I then added the boiled over buillion mixture with 2 cups of chicken broth to onion/chourico mixture in the stock pot. I added 2 Bay leaves and brought this to a boil about 25minutes. I then added 2 T vinegar, 8ounces macaroni, the chopped potatoes and cooked additional 20 minutes and added more stock/ beef buillion boiled in water if needed. I then added washed 3 bunches of Kale and 1/2 head of cabbage thats been ripped in large bite sized pieces (do not use hard stalks) into the veggie/chourico mixture. I let it simmer and it was ready in about 20 minutes. This is absolutely delicious! My husband who hates veggies ate all of them, including the kale, cabbage and diced tomatoes!! This is a winner and so easy to make.
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03 Mar 2009
(Review from Allrecipes US | Canada)

S

by stickmodee

53

When I made this, my wife called it "resturant quality".I added spinach, and used red and white beans for some color.A dash(or more!) of cayenne puts a little zest in it.We found we like it better if the greens are left with a little firmness, and not over-cooked. So good, and so good for you. This recipe is fantastic.
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01 Dec 2006
(Review from Allrecipes US | Canada)

M

by Maureen MacK

42

Thank You, Scotty! It's easy to tell that you are a real New Bedford guy. This was wonderful. I've been trying to find this recipe ever since my favorite restaurant on the Cape closed. "Kadee's" in Orleans had a kale soup on the menu that was so similar to your recipe. I find that it is even better if it has time to be refrigerated overnight and reheated. All I can say though is, "Wicked Good"!!!
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04 Sep 2007
(Review from Allrecipes US | Canada)